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Knives

Knives. Learning Target. Understand that in order to perform various tasks that involve knives, one must be familiar with knife construction, types, proper cutting techniques and knife safety. Identify the different parts of the knife and explain the purpose of those parts.

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Knives

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  1. Knives

  2. Learning Target • Understand that in order to perform various tasks that involve knives, one must be familiar with knife construction, types, proper cutting techniques and knife safety. • Identify the different parts of the knife and explain the purpose of those parts. • Understand the importance of and proper care of knives

  3. Performance Target • Be able to select the appropriate knife for the job • Demonstrate knife skills and proper cuts (i.e. Julienne, Small dice, chiffonade) emphasizing proper safety techniques

  4. Essential Questions • What are the parts of a knife and why is it important to know about them? • Why is it important to know the different cutting techniques?

  5. Standard • ACF 5: Food Preparation • To develop skills in knife, tool and equipment handling and apply principles of food prep to produce a variety of foods.

  6. Parts of the knife Spine Butt Handle Tip Blade Bolster Rivets Flat side of blade Heel Cutting edge

  7. Why important to know about the different parts of the knife? • Parts determine: • How the knife feels in chef’s hand • How it is best used • How long the knife will last • To be able to use the knife well

  8. Blade • Cutting surface of the knife • High-quality = single piece of metal • FYI – Forged – single piece of heated metal that is dropped into a mold, then pounded and cut into shape • -Stamped– cutting blade pieces from sheets of previously milled steel

  9. Tip Used for fine work, paring, trimming, peeling Also to core fruits and vegetables Score items so they will cook/marinate more evenly

  10. Cutting Edge Used for slicing, carving and making precision cuts Most common type of c.e. is “taper ground edge” – both sides of the blade taper smoothly to a narrow v-shape

  11. Heel Used for cutting tasks that require some force Widest and thickest point of the blade

  12. Bolster Located at the heel of the blade, it’s the point where the blade and handle come together Gives blade greater strength and durability

  13. Spine and Flat side of blade Spine - The non-cutting edge of the blade Flat – the flat side, used to crush garlic

  14. Tang The continuation of the blade into the knife’s handle. Can be full or partial Full – is as long as the whole knife handle, Partial – tang does not run length of handle

  15. Handle Made from various materials – wood, metal, composites Handles are attached to blade with RIVETS Rivets should lie flush with the surface of the handle to prevent irritation and pockets where microorganisms could gather

  16. Why important to know the different types of knives? • There are many kinds of knives, because there are many kinds of food. • Each aspect of the knife is finely designed for a specific task • Aspects include: length, flexibility of blade, type of cutting edge, strength of construction

  17. Kinds of Knives

  18. Kinds of Knives

  19. Kinds of Knives

  20. Kinds of Knives

  21. How to hold the knife properly Knife grip depends on your task SEE HANDOUT – 3 methods IN YOUR OWN WORDS, LIST THE THREE METHODS IN YOUR NOTES What is your other hand doing?

  22. Basic Cutting Techniques • Slicing • cut straight through food • Easily done with properly sharpened knife • Guide knife through food, keeping knife straight and even. Let the knife do the work • Adjust length of stroke and the pressure you exert depending on type of food cutting

  23. Basic Cutting • Chopping and Mincing • Cutting food into pieces that are roughly, but not exactly the same size • Keep tip in contact with the board and lower the knife firmly and rapidly, making repeated cuts until you get the desired fineness

  24. Basic Cutting • Shredding and Grating • Some foods can be shredded w/ Chef’s knife • Most times use a specialized tool such as box grater

  25. Why maintain knives? To keep them in good working order Makes it easier to cut food when knives are properly taken care of

  26. Sharpening Stone Used to give knives an edge/sharpen edge Aka whetstone

  27. Honing Between sharpening, maintain edge with a “steel” Textured or ceramic rod used to keep the blade straight and to smooth out irregularities Does not SHARPEN, IT STRAIGHTENS! With use, knife’s edge begins to roll over to one side Process = honing or trueing

  28. Cutting Boards Should be used when cutting foods Should be flat w/ smooth surface Wipe frequently to remove debris Wash board between different kinds of food to avoid cross-contamination Put a wet cloth under cutting board to prevent board from moving during cutting

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